With the first signs of spring appearing in St James’s, the eateries in our neighbourhood are preparing for an exquisite start with a range of one of a kind dishes created specifically for the season. Inspired by a myriad of themes, from Indian coastal cuisine to Mediterranean infused vegan dishes. Here’s our pick of restaurants that are causing quite a stir.

45 Jermyn St.

Starting off with Jermyn Street’s famous eatery on the Duke Street corner, 45 Jermyn St. welcomes the start of asparagus season this spring with fresh new dishes showcasing the ingredient in all its glory. With five asparagus inspired additions to the menu, you can feast on carefully crafted recipes for breakfast through to dinner. Start your day with a contemporary take on the childhood classic eggs and soldiers, by dipping asparagus stems into the restaurant’s signature Burford Browns’ eggs from Clarence Court. For lunch, we take to the seas with an infusion of classic marine cuisine, featuring lightly blanched asparagus served on top of a delicious smoked haddock and Berkswell tart, with a rich béchamel and hollandaise sauce. When it comes to dinner, the chef has spoilt us with a choice of either a sumptuous smoked chicken and asparagus risotto, or homemade tagliolini combined with thinly sliced asparagus, and morel mushrooms, finished with rich, creamy butter, and provolone cheese.

Chutney Mary

Next we take a trip to the corner of Little St James’s Street, to taste all the new additions that Chutney Mary brings to St James’s with their tantalising new menu. The contemporary Indian restaurant is mixing it up with the introduction of several coastal delicacies set to intrigue the palate. The menu features an array of alluringly presented dishes, including a lobster consommé bursting with flavour, and the tandoori marinated salmon tikka with tulsi and tamarind. The menu also features some of our favourite dishes with a new twist, such as a special raan of lamb dish and a mouth-watering pani puri selection. The new dishes and appetisers are set to be a flavoursome culinary adventure; that we can’t wait to try.

Avenue

Staying on St James’s Street we head over the road to Avenue, who have been eagerly awaiting the arrival of spring this year, so much so their seasonal set menu arrived early. Head Chef Andras Katona launched his range of new brasserie-style dishes, with a big focus on catering to those with a more specific diet, with vegan, dairy-free, and gluten-free starters and mains being the stars of the menu. You can start off your dining experience lightly, with the vegetarian and vegan starters of Jerusalem artichoke with thyme, roast datterini, and shaved truffle, or the chickpea and quinoa salad with tender stem broccoli. Before moving on to a main of wild mushroom linguini, or for a more meaty option of breaded Lancashire duck leg, accompanied by a walnut and pomegranate salad. Finish off your experience with a selection of gluten free ice cream, or indulge in a chocolate tart with mascarpone cream.

Aquavit

Amongst the many seasonal changes coming, contemporary Nordic restaurant that sits at the heart of St James’s Market, sees some refreshing additions to their already flavoursome menu. Aquavit introduces pickled herring served three ways with mustard, dill and sour creams; alongside other smorgasbord choices including sweetbread with lingonberry chutney, black garlic and red wine jus; and a radish salad with sorrel mustard and smoked vegan cheese. Tempting mains include beef striploin with salt baked turnip, turnip purée, spring greens and red wine jus; and halibut with pickled tomato, confit cherry tomatoes and basil and tomato consommé; as well as the traditional Swedish meatballs with lingonberry and creamy mashed potato. Experience these delicious Nordic delicacies in the suitably Scandi surroundings as you watch the world go by and sip on a refreshing cocktail or two.

Amongst the many brasseries and fine dining options that laden our streets you are guaranteed to find a memorable culinary experience no matter where your palate leads you this spring.